r/steak

twas yum :3

please help me understand why there is a gray center.
I salted the steak overnight.
I made sure to pat dry my steak before putting in the oven
I reverse seared my steak in a 225° our place toaster oven until it reached an internal temperature of 115. Then i pat dry the steak again. Then I made sure my cast iron was ripping hot, where I could see smoke out of the pan. I added avocado oil. then I seared 45 to 60 seconds each time making sure there was pressure on it.
is it because my cast-iron is too small?

Did a porterhouse for the 4th and it came out great. Strip was cooked a little more than I was shooting for but was still plenty tender and flavorful. Filet side came out AMAZING. I sliced with the grain on the strip side but it’s just what felt natural when slicing it up from the bone.

First-time grilling Sirloin steaks, and they came out perfect.

Bought this nice chuck roast after watching a video about getting a chuck-eye and Denver steak out of it. I’ve separated the 3 muscles (large left, large right and small center/top left) but I’m not sure which piece is which. Any help is appreciated. I’ve watched a couple other videos but the roasts are all made up a bit differently.

The Blackstone sub is full of people that don't know how to cook steaks, so in case any of them wander into here, this is my method:

Dry brine for 24h, uncovered in the fridge. Take the steaks out a couple hours before cooking, and fresh grind coarse pepper just before grilling.

Half of the griddle on high, half on low.

Set an aluminum pie plate on the low side with a stick of butter, a little vegetable oil, some smashed garlic cloves, a few glugs of worchestershire, and a few sprigs of rosemary and thyme.

Sear on the hot side for 3 minutes. Flip to a different part of the griddle and baste with butter. Sear another 3 minutes, flip, baste. Now, flip every minute, basting after each flip.

When the crust gets where you like it, turn off the hot side and move to the cooler side. Continue to flip and baste every minute.

When you're at the internal temp you want, remove to rest on a rack for at least 10 minutes. Plate and drizzle with butter.

They only allowed 2 packs :/ got 8 1 inch thick though

Got this 1.2lb prime ribeye for just under $12.50/lb with a sale and coupon, made for great dinner for the wife and me both.
Smoker on low heat to 118° and hit over super hot charcoals.

Turned out pretty good. Reverse sear. Will buy again.

EDIT - This is my first time posting here. Many have mentioned that I should have posted a before pic. Noted.I will make sure to include that on my next post. Sorry guys!

A new meat market opened near me and was curious on the quality of their beef. Well here it is, what do you think?

Japanese A5 $149.99/lb

Spectacular and criminally underrated

Last night dinner was NY Strip with air fried potatoes

First time cooking picanha. Reverse seared a ton of ribeyes but this was my first "bigger" piece of meat.

Used Kinders salt, pepper and garlic seasoning, cooked in the oven on convection 250F for about an hour and fifteen minutes, internal temp hit 129F. Took it out and let it rest for 15 minutes under a foil tent while the cast iron smoking hot. Seared the fat cap a little longer than the other sides, but the other sides were seared for 45 seconds each. I let it rest covered again after searing for another 15 minutes before cutting into it.

The middle is good, but I think next time I'll start a little sooner and cook it at 225F and take it out when it hits 120. The middle was great, but the tip was medium well and tough.